Chestnuts in Cointreau & orange syrup

Chestnuts in Cointreau & orange syrup

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Prep: 30 mins - 40 mins Cook: 40 mins

Easy

Makes 1.5kg

These chestnuts in scented syrup are delicious spooned over ice cream or whipped cream and mascarpone for a seasonal treat

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (50g)

  • kcal113
  • fat0g
  • saturates0g
  • carbs23g
  • sugars14g
  • fibre2g
  • protein1g
  • salt0g
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Ingredients

  • 1½ kg chestnuts in shells, or 800g prepared chestnuts (vacuum-packed or from a jar)
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 vanilla pod
  • 250g granulated sugar
  • 250g light brown sugar
  • 100ml Cointreau

Method

  1. To peel the chestnuts, cut a nick in each one on the flat side. Put 6 on a plate and microwave for 1 min on High. Then, wearing rubber gloves, peel off the outer skin and inner brown membrane. Continue until all the chestnuts are peeled. (If you don’t have a microwave, you can roast the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, cover with water and bring to the boil, then simmer for 25 mins. Drain well.

  2. Pare thin strips of zest from the orange using a vegetable peeler. Cut the vanilla pod in half lengthways. Put the orange strips, vanilla pod, sugars and 400ml water in a pan and bring slowly to the boil, stirring to dissolve the sugar. Simmer for about 15 mins until syrupy. Remove from the heat and stir in the Cointreau.

  3. Pack the prepared chestnuts into sterilised jars (see below) and pour over the syrup to cover. Seal the jars. The chestnuts will keep in a cool, dry place for up to 6 months.

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Questions (2)

ldupuy's picture

This looks lively (especially as I picked up plenty of fresh chestnuts) for Xmas gifts, but how many jars does it make?
Thanks in advance for your answer.

goodfoodteam's picture

Hi there, I'm afraid the answer rather depends on the size of the jars. The recipe makes 1.5 kilos which would be roughly around five jam jars. Hope that helps.

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